We just made this delicious overnight french toast casserole recipe the other day for “brinner” (breakfast for dinner) and I almost forgot how good it was. The entire family loved it! 🙂
Now I recommend letting it sit overnight, but I just didn’t plan that ahead (that is why you should always have a menu plan). You can easily make this recipe without it sitting overnight – just decrease the milk by 50%. It still tastes great but probably not as delicious as letting it sit overnight. 🙂
Either way, you can still have delicious french toast casserole. Now if want it to taste even more amazing – drizzle homemade pancake syrup on top and then sprinkle powdered sugar. YUM!
Ingredients you need:
- 1/2 loaf of bread (about 10 slices plus one heel) cut into chunks -You could use old stale bread. You could also use different types of bread for different flavors.
- 4 eggs
- 1 1/2 cups milk
- 4 Tablespoons of Sugar (divided in half)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How to make Overnight French Toast Casserole:
- Spray bottom of pan with cooking spray or coat with melted butter. Cut bread into chunks and spread evenly in a 9×13 pan.
- Mix together eggs, milk, 2 Tablespoons of sugar, salt, and vanilla. Pour over bread. Mix to coat (feel free to get your hand dirty). 😉
- In a small separate bowl mix together 2 Tablespoons of sugar and 1 Tablespoon of cinnamon. Sprinkle this mixture over the entire pan until it is gone.
- If wanting to eat now: Cover and place in fridge over night. (you could cook immediately, but it is much better if you let it sit over night) The next morning cook in 350 degree oven for 45 to 50 minutes until golden brown.
- If wanting to freeze: Cover with foil and freeze. When you are ready, thaw overnight in fridge. Cook in 350 degree oven for 45 to 50 minutes until golden brown.
Optional ideas:
If you are afraid it may dry out, place a few tabs of butter on top when you bake it. When serving I have drizzled with syrup right before serving, or I have sprinkled with with powdered sugar. Either way is fabulous!
Money saving tip for this French Toast Casserole:
Check your local grocery store for “reduced for quick sale” bread. It is usually 50% or 75% off which means you can save a lot of money. Any kind of bread is perfect for this recipe. Just make sure you have enough to cover the bottom of a pan. I’ve used sour dough bread before and it was amazing!
Overnight French Toast Casserole Recipe
This Overnight French Toast Casserole Recipe is easy to make and perfect when you have old or stale bread. This easy breakfast recipe also freezes great.
- 1/2 loaf of bread (about 10 slices plus one heel cut into chunks -You could use old stale bread. You could also use different types of bread for different flavors.)
- 4 eggs
- 1 1/2 cups milk
- 4 Tablespoons Sugar (divided in half)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
-
Spray bottom of pan with cooking spray or coat with melted butter. Cut bread into chunks and spread evenly in a 9×13 pan.
-
Mix together eggs, milk, 2 Tablespoons of sugar, salt, and vanilla. Pour over bread. Mix to coat (feel free to get your hand dirty). 😉
-
In a small separate bowl mix together 2 Tablespoons of sugar and 1 Tablespoon of cinnamon. Sprinkle this mixture over the entire pan until it is gone.
-
Cover and place in fridge over night. (you could cook immediately, but it is much better if you let it sit over night) The next morning cook in 350 degree oven for 45 to 50 minutes until golden brown.
-
Cover with foil and freeze. When you are ready, thaw overnight in fridge. Cook in 350 degree oven for 45 to 50 minutes until golden brown.
-
If you are afraid it may dry out, place a few tabs of butter on top when you bake it. When serving I have drizzled with syrup right before serving, or I have sprinkled with with powdered sugar. Either way is fabulous!
If you want this casserole to taste even more amazing – drizzle some syrup on top and then sprinkle with powdered sugar.
Time saving tip- FREEZE IT!
This recipe freezes wonderfully. In fact, you can go ahead and make 2 at the same time -one to eat now and one to eat later without much more effort. Just allow it to thaw overnight in the fridge and bake like normal.
I hope you enjoy it as much as we have!
Here are some other delicious breakfast ideas:
- Over 80 delicious Breakfast ideas for back to school
- Egg and Bacon Breakfast Casserole
- Homemade Pancake Syrup – perfect to drizzle on top!
[email protected] says
This sounds Fabulous!!! LOVED it. And liked the adding of butter part. Even I was thinking of the drying out part.
Melody says
Hi! I found this recipe on Pinterest and am making some freezer meals since I’m late in my pregnancy. When I bake this, do I take the foil off and bake uncovered or leave it on? Also, the recipe list says to use one TEAspoon of cinnamon but then in the recipe itself, it says to use one TABLEspoon. Is it teaspoon? That’s what I used 🙂 Thanks!
Kim says
Did you cook it before you froze it or just make it and freeze it?
Carrie says
Kim, I just put it together and then froze it. I let it thaw overnight and then baked it.
Shannon says
Can you make it and put it in the fridge overnight?
Carrie says
Yes, definitely.
Carrie says
Sorry Melody, I’ll fix it. Thanks!
Kayestes says
Made your recipe this morning and before we finished breakfast
My husband said “This is a keeper.” This has that original french toast
flavor and thats just what I wanted. Having some in the freezer makes it
a good option for a yummy warn meal for your family. Thank you!
Carrie says
Woohoo! I love it.
Marissa says
I made this the other day for my family and everyone (including me) gobbled it up super fast! So yummy! Now I’m getting ready to make some for the freezer of a friend about to have a baby. I also just happened to open a can of pumpkin purée this morning for some pumpkin muffins. So my question is, if I want to add pumpkin to this recipe how should I go about it? Reduce the milk maybe? Or would that not matter? Thanks fur this recipe and any suggestions you may have!
Carrie says
I’m so glad you loved it Marissa!
Marissa says
So any suggestions on how to add the pumpkin purée? Do you think I need to lessen the milk?
Janet Willis says
Is there a way to make this in the CrockPot or Slowcooker? I am thinking putting it on before bed and have it for breakfast when we all get up.
Carrie says
Janet – I have never made it in the crock pot before. We do have a post for crock pot cinnamon rolls that are amazing! I usually bake this one in the morning. I hope you enjoy it 🙂
Mary says
Can this be refrigerated for 2 nights?
Carrie says
Yes, I think that would be fine.
Becky says
From frozen, do I bake covered or uncovered?
Trudy says
I made this last night and let it sit in fridge overnight. When I put in the oven this morning I took off the foil. It was a little dry when done cooking. Should I have baked it with the foil on? Other then being a little dry it was delicious.
Carrie says
I usually do not but you could to keep some of the moisture in.
Carrie says
I would allow it to thaw overnight in the refrigerator and then cover for the first 30 minutes of the cook time with foil. Thank you!